4 cups kale, shredded
4 cups arugula
1 cup quinoa, cooked according to package directions
1 ear corn, grilled and kernels removed
1 red bell pepper, diced
1 seedless cucumber, diced
2 cups mini heirloom tomatoes, halved
1/2 cup matchstick carrots
1/4 cup crumbled feta
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives or green onions
for the curry vinaigrette
1 tablespoon curry powder
1/4 cup extra virgin olive oil
1 lemon, juiced
2 cloves garlic, grated
2 teaspoons honey
1/4 teaspoon salt
optional: pinch of red chili flakes or cayenne pepper